The lower the pH reading the greater the acidity. Testing the pH of your must will tell you how strong the acid is in your must. If your must is warmer or colder than this you may need to use a hydrometer temperature adjustment calculator. It is worth noting that most hydrometers are calibrated to read accurately at 68☏ ( 20° Celsius). For white wine the desired baume is 10.5°-13.5° (19-24.3 Brix) depending on the variety and for red wine 12.5°-15.5° baume (22.5 Brix- 28 Brix). 1 Brix translates to 10g/l therefore 1.8 Brix is 1° baume. 1 degree of baume translates to 18g/l of sugar and roughly ferments to 1% of alcohol. Sugar in wine is commonly measured by baume or brix in Australia. Place the hydrometer into the flask and shake off any bubbles that may cling to it under the surface then once the hydrometer has stopped moving you will be able to take a reading. Make sure that any bubbles at the surface of the must are blown off as this can add buoyancy to the hydrometer and give you a false reading. Fill the flask with a sample of your must, leaving enough space that it won’t over flow when you introduce your hydrometer. If the hydrometer touches the bottom you won’t be able to read whether you’re must has a low baumé or brix. The test flask, when filled with water must allow the Hydrometer to float without touching the bottom of the flask. First, a wine hydrometer and second a tall test flask. The testing of sugar in must is simple and needs only 2 pieces of equipment. While you can make it simply by mixing the components to a kit together, setting, and forgetting you can increase the quality of your wine by testing and adjusting your wines gravity, pH, and TA accordingly. Making wine is a fun and rewarding area of homebrewing. « Back to Questions Testing Wine Musts For Sugar, pH, and TA
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